Chicken Curry Meatballs

I came across this tasty recipe in my Parents magazine. Different flavors then I generally cook, and I thought why not. It was a hit, and I would make this again. Very kid friendly and adds great variety to your menu. Enjoy!

Ingredients:

1 TBS canola oil

1lb ground chicken

1 egg, beaten

1/2 cup bread crumbs

1/4 chopped chives

1 1/2 tsp curry powder

salt and pepper to taste

3/4 cup chicken broth

1 TBS butter

1 cup jasmine rice, dry

1-2 cups frozen peas

Directions:

1. Pre-heat oven to 450. Brush medium size oven safe skillet with canola oil, set aside.

2. In a large bowl combine egg, chicken, breadcrumbs, 3 TBS chives, curry, salt and pepper. Mix weel and form into 18 meatballs and place snugly in prepared skillet. Bake for 25 minutes or until done (personally they were a bit overcooked, and I will take them out at 18-20 minutes next time, so watch).

3. Meanwhile cook rice according to package directions and heat peas in the microwave and drain. Mix rice and peas together when done.

4. Transfer meatballs to a shallow dish. Place skillet on stove over medium-high heat. Add broth and bring to a boil, scraping up any brown bits. Continue to let boil gently until liquid os reserved to about 1/4 cup, about 6 minutes. Remove from heat and stir in butter. Pour sauce over meatballs and top with remaining chives.

5. Divide rice/pea mixture on plates and top with meatballs. Enjoy!